Tomato Basil Weeknight Pasta
Tomato season is coming soon, and the heirloom variety's are the best! If you can get them, they have so much flavour, you don't need anything else. Here is the recipes for an easy one-dish meal of Tomato Basil Weeknight Pasta.
Prep Time: 5 minutes mins
Cook Time: 20 minutes min.
Total Time: 25 minutes mins
Course: Dinner
Cuisine: Italian
Method: Freezer Friendly
Diet: Egg Free, Peanut/Tree Nut-Free, Vegetarian
Servings: 4 people
Ingredients
- 8 ounces whole-wheat fettuccine noodles
- 1 cup fresh basil leaves
- 1 cup fresh spinach leaves
- 1/2 cup freshly grated Grana Padano (plus extra for garnish (if desired))
- 1/4 cup broth (chicken or veggie)
- 1/4 onion (quarter of one onion) (peeled and roughly diced)
- 2 cloves garlic
- 1/4 cup heavy cream
- 1 tomato (diced)
- 6 ounces fresh mozzarella balls cut into bite size pieces
- salt (to taste)
- pepper (to taste)
Instructions
- Cook pasta according to package directions.
- In a food processor blend together the basil, spinach, Parmesan, broth, onion, and garlic until smooth.
- Add the mixture to a large skillet, along with the cream, over medium heat. Cook while stirring until the mixture is heated through and thickens, 3 to 4 minutes. Toss in the cooked pasta and stir to combine.
- Mix in the diced tomatoes, mozzarella balls, salt, and pepper. Top with extra Grana Padano (if using) and serve warm.
Notes
We recommend organic ingredients whenever feasible.
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